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| Main ingredients | Red pumpkin, Potatoes, Mustard seeds, Cumin seeds, Asafoetida, Cumin powder, Coriander powder, Turmeric powder, Garam masala powder, Red chilli powder, Sugar, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 250 grams red pumpkin, peeled and cut into ½ inch pieces
- 2 medium potatoes, peeled and cut into ½ inch pieces
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 teaspoon red chilli powder
- Salt to taste
- 1 teaspoon sugar
- 2-3 tablespoons chopped fresh coriander leaves
Method
- Heat oil in a pressure cooker, add mustard seeds and once they begin to splutter, add cumin seeds and asafoetida, mix and sauté for a few seconds.
- Add red pumpkin and potatoes and mix well.
- Add cumin powder, coriander powder, turmeric powder, garam masala powder, red chilli powder, salt, sugar and coriander leaves and mix well.
- Add 1 cup water and mix well. Cover with the lid and cook on medium heat for around 10 minutes or till the pressure is released 3-4 times.
- Open the lid once the pressure is completely settled and let the sabzi cool down.
- Pack the sabzi in a tiffin box.
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